Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 2, 2023
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Maqaniq - Homemade Spicy Lamb Sausage
Maqaniq
(Sausage, Grilled Sausage, Mixed)
Lamb sausage with coriander seed and mixed spices
posted: 01/09/2007

Pumpkin Purée with Sesame Seed Paste
Qara bi'l-Tahina
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
The pumpkin version of hummus
posted: 10/22/2007

Sesame Fried Oysters
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried oysters coated with sesame seed-flavored breadcrumbs
posted: 12/11/2006

Sfiha
Sfiha
(Pizza and Focaccia)
Small Arab open-faced pounded meat pizza
posted: 10/28/2009

Shish Kebab
Lahm Mishwy
(Lamb-Grilled)
Grilled skewers of lamb
posted: 01/09/2007

Stuffed Cabbage
Mahshi Malfuf
(Vegetables)
Arab-style cabbage leaves stuffed and rolled with rice, ground lamb, and spices
posted: 01/09/2007

Stuffed Zucchini
Kusa Mahshi
(Vegetables)
Zucchini stuffed with spiced rice and ground lamb
posted: 11/20/2007

Tabbouleh (Tabouly, Taboule, Tabouli)
Tabbula
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
The famous Arab parsley and mint salad with bulgur
posted: 10/23/2007



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald

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© 1999-2023 Clifford A. Wright